Textured edible protein product derived from insect larvae or worms

Abstract

The invention relates to a process and a system for producing a textured edible protein product derived from insect larvae or worms. The process comprises a) reducing the insect larvae or worms in size to obtain a pulp, b) mixing the pulp with a hydrocolloid that gelates with metal cations in aqueous solution to form a protein-hydrocolloid slurry, and c) injecting the protein-hydrocolloid slurry into an aqueous solution of a metal cation with a valency of at least 2 to form the textured edible protein product. In step c) the protein-hydrocolloid slurry is jetted under pressure from outside of the aqueous solution of a metal cation with a valency of at least 2 into the aqueous solution at an oblique angle with respect to a liquid surface of the aqueous solution, thereby producing flakes of the textured edible protein product in the aqueous solution, in which flakes substantially all hydrocolloid has been gelated with the metal cations.

1 . Process for producing a textured edible protein product derived from insect larvae or worms, the process comprising the following steps:
 a) reducing the insect larvae or worms in size to obtain a pulp,   b) mixing the pulp with a hydrocolloid that gelates with metal cations in aqueous solution to form a protein-hydrocolloid slurry,   c) injecting the protein-hydrocolloid slurry into an aqueous solution of a metal cation with a valency of at least 2 to form the textured edible protein product,   
       wherein in the injecting in step c) the protein-hydrocolloid slurry is jetted under pressure from outside of the aqueous solution of a metal cation with a valency of at least 2 into the aqueous solution at an oblique angle with respect to a liquid surface of the aqueous solution, thereby producing flakes of the textured edible protein product in the aqueous solution, in which flakes substantially all hydrocolloid has been gelated with the metal cations. 
     
     
         2 . Process according to  claim 1 , wherein the oblique angle has a value of 10°-60°. 
     
     
         3 . Process according to  claim 1 , wherein jetting under pressure is performed through an opening. 
     
     
         4 . Process according to  claim 1 , wherein the hydrocolloid that gelates with metal cations is sodium alginate. 
     
     
         5 . Process according to  claim 1 , wherein the aqueous solution of a metal cation with a valency of at least 2 contains soluble calcium or magnesium salts or mixtures thereof. 
     
     
         6 . Process according to  claim 1 , wherein the concentration of the metal cation in the aqueous solution is kept constant. 
     
     
         7 . Process according to  claim 1 , wherein the hydrocolloid that gelates with metal cations is present in a quantity of 0.5 wt %-20 wt % based on the weight of the larvae. 
     
     
         8 . Process according to  claim 1 , wherein the protein-hydrocolloid slurry comprises 10 wt %-75 wt % of larvae based on the combined weight of larvae, water, and hydrocolloid. 
     
     
         9 . Process according to  claim 1 , wherein the aqueous solution of a metal cation with a valency of at least 2 is present as a bath and the liquid surface of the aqueous solution is the bath surface, or wherein the aqueous solution of a metal cation with a valency of at least 2 is present as a falling film, and the liquid surface of the aqueous solution is the surface of the falling film. 
     
     
         10 . Process according to  claim 1 , wherein the flakes of the edible protein product are separated from the aqueous solution. 
     
     
         11 . Process according to  claim 1 , wherein the flakes of the edible protein product are rinsed with water to remove excess metal cations. 
     
     
         12 . Process according to  claim 1 , wherein the rinsed flakes of the edible protein product are dewatered to a moisture content of 50 wt % 90 wt %. 
     
     
         13 . System ( 1 ) for continuously producing a textured edible protein product derived from insect larvae or worms the system comprising:
 a reaction vessel ( 15 ) for holding an aqueous solution of a metal cation with a valency of at least 2,   a reservoir ( 8 ) for holding a protein-hydrocolloid slurry, said reservoir ( 8 ) having an outlet ( 24 ) in fluid communication with a pump ( 16 ) and nozzle ( 18 ) configured to inject a pressurized stream of the protein-hydrocolloid slurry from outside of the aqueous solution of a metal cation with a valency of at least 2 into the aqueous solution at an oblique angle with respect to a liquid surface of the aqueous solution,   a controlled supply means ( 25 ) for feeding metal cation into the reaction vessel ( 15 ) for keeping a constant concentration of the metal cation in the aqueous solution,   a separator ( 19 ) for separating the edible protein product from the aqueous solution,   a rinsing unit ( 22 ) for rinsing the separated edible protein product,   a dewatering press ( 23 ) for dewatering and compacting the rinsed edible protein product.   
     
     
         14 . System according to  claim 13 , wherein the outlet ( 24 ) is in fluid communication with multiple combinations of pumps and nozzles, for simultaneously injecting multiple pressurized streams of the protein-hydrocolloid slurry. 
     
     
         15 . Textured edible protein product derived from insect larvae or worms obtainable by the process according to  claim 1 . 
     
     
         16 . Process according to  claim 1 , wherein the oblique angle has a value of 20°-40°. 
     
     
         17 . Process according to  claim 1 , wherein jetting under pressure is performed through a nozzle with a diameter of 1 mm-5 mm. 
     
     
         18 . Process according to  claim 1 , wherein the hydrocolloid that gelates with metal cations is present in a quantity of 4.5 wt %-5 wt % based on the weight of the larvae. 
     
     
         19 . Process according to  claim 1 , wherein the protein-hydrocolloid slurry comprises 30 wt %-40 wt %, based on the combined weight of larvae, water, and hydrocolloid. 
     
     
         20 . Process according to  claim 1 , wherein the rinsed flakes of the edible protein product are dewatered with a dewatering screw press to a moisture content of 60 wt %-90 wt %.